2020 St Aubin, En Remilly, 1er Cru, Domaine de Montille, Burgundy

2020 St Aubin, En Remilly, 1er Cru, Domaine de Montille, Burgundy

Product: 20208018416
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2020 St Aubin, En Remilly, 1er Cru, Domaine de Montille, Burgundy

Description

This is arguably St Aubin’s best vineyard. The top section can suffer in warm vintages; De Montille’s vines are lower down on deeper soil. There’s ripe citrus fruit, but a firm thread of acidity carries through to a grippy, mouth-watering finish. The acidity rolls in waves over the tongue, with juicy citrus and white stone-fruit. This is wonderful. Drink 2025-2035. 
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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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3 x 150cl magnum
Berry Bros. & Rudd BB&R 2 cases £240.00
En Primeur Limited availability
En Primeur Limited availability

Critics reviews

Neal Martin, Vinous91-93/100
Jasper Morris MW90-93/100
Neal Martin, Vinous91-93/100
The 2020 Saint-Aubin En Remilly 1er Cru has a neutral nose, quite mineral-driven, touches of petrichor. The palate is well balanced with a fine bead of acidity, taut and fresh, a touch of bitter lemon with quite a saline aftertaste. Enjoy this over the next decade. Closure: Diam

Drink 2023 - 2028

Neal Martin, vinous.com (Oct 2021) Read more

Jasper Morris MW90-93/100
Glowing pale lemon, with a racy chiselled and fine bouquet, really stylish, some fresh apple notes. Good tension behind, this is not at all a monster and nor does it show the cooked stones of some Remillys in hot, dry vintages. A balanced 12.8% alcohol.

Jasper Morris MW, Inside Burgundy (January 2022) Read more

About this WINE

Domaine de Montille

Domaine de Montille

The De Montille family has long been a venerable one in Burgundy, though Domaine de Montille’s reputation was properly established in 1947: prominent Dijon lawyer Hubert de Montille inherited 2.5 hectares in Volnay, later adding further parcels in Volnay, Pommard and Puligny. Hubert’s style was famously austere: low alcohol, high tannin and sublime in maturity.

His son, Etienne, joined him from ’83 to ’89 before becoming the senior winemaker, taking sole charge from ’95. Etienne also managed Château de Puligny-Montrachet from ’01; he bought it, with investors, in ’12.

The two estates were separate until ’17, when the government decreed that any wine estate bearing an appellation name could no longer offer wine from outside that appellation.

The solution was to absorb the château estate into De Montille – the amalgamated portfolio is now one of the finest in the Côte d’Or.

Etienne converted the estate to organics in ‘95, and to biodynamics in 2005, making the house style more generous and open, focusing on the use of whole bunches for the reds.

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Saint Aubin

Saint Aubin

Though tucked away in a side valley behind the two ‘Montrachet’ villages, Saint-Aubin is a great source of fine, steely white Burgundy and some attractively fruity reds. Production used to be about 50:50 between the two colours, but the whites have become the more sought-after and now represent two-thirds of the crop. There is a significant difference however between the best Premiers Crus – such as En Remilly – and the vineyards tucked away further up the valley.

  • 80 hectares of village Saint-Aubin
  • 156 hectares of Premier Cru vineyards (15 in all). The finest include En Remilly, Murgers des Dents de Chien, La Chatenière, Les Frionnes
  • Recommended producer: Hubert Lamy

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Chardonnay

Chardonnay

Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.

Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.

Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.

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